Bar food that isn't just a bowl of nuts

You look hungry. Are you? That's what I was afraid of.

Here, let me take care of that for you (I bet you have these ingredients in your cupboards at this very moment!):

You're going to want to make these cookies, so go ahead and take two sticks of butter out of the fridge.

I'll wait.

Butter out? Carry on, then.

One of the many things my Grandmama was known for cooking well were Crescents (Mexican Wedding Cookies). I just loved these rich, delectable cookies and could never stop with just one. I went years without having them before finally realizing that I had her recipe and was perfectly capable of making my own!

Now that I have added Crescents into my cookie repertoire, there's no stopping me. They are strangely addictive for having such simple ingredients. My daughter and I whipped up a batch this afternoon and unfortunately, there are quite a few less tonight than there were when we were done!

(This recipe is great if you have little helpers because it requires mixing and squishing with your hands. Also, there are no raw eggs in the dough so little hands can be licked without fear.)

Crescents

2 cups self rising flour
2 sticks butter, room temperature
5 Tbsp. powdered sugar
1 tsp. vanilla
1 tsp. ice cold water
1-2 cups finely chopped pecans (depending on preference)
powdered sugar for coating

Preheat oven to 275 degrees. Mix butter, flour and sugar together with
your hands until dough is a uniform texture. Add water and vanilla and combine (again with the hands) until the dough forms a ball. Add pecans and combine. Pinch dough into half-dollar sized pieces, roll in your hands and form into the shape of a crescent. Cook on a parchment lined cookie sheet for 40 minutes. Cool slightly and roll in powdered sugar.

I'm sorry that I don't have a picture of these cooked to show you. I'm sure you can imagine why.

(I'll see you on the Stairmaster.)